200g of Freekah, soaked for 4 hours
1 white onion, finely diced
3 garlic cloves, finely chopped
½ tsp of curry powder
Large pinch of Turmeric
20g of olive oil
1 litre roast chicken gravy, simmering
30g of golden raisins or 8 -10 diced dried apricots
150g of Labneh or full fat Greek yogurt
Few strands of saffron
2 green Serrano chillies, finely chopped
1tsp salt & 8 turns of black pepper
2 spring onions, sliced thinly on the bias
1 fresh lemon zest, microplaned
Juice of half a lemon
1 tbsp of fresh chopped parsley
50g labneh or full fat Greek yogurt
Place the oil into the pan, add the garlic and onion, cook until translucent and add some seasoning.
Add all the spices and cook out for 2 minutes, stirring well.
Add the drained freekeh and then cook out for a minute. Add the raisins or dried apricots, then start to add the simmering stock little by little over the course of 15-18 minutes.
Add the chili and labneh/full fat Greek yoghurt, and cook out for another 5 minutes. Check the seasoning, add the fresh lemon zest & juice, then finish with the chopped parsley.
Place into bowls and top with a dollop of labneh/full fat Greek yoghurt, the sliced spring onions and a little more lemon zest over the top.
200g of Freekah, soaked for 4 hours
1 white onion, finely diced
3 garlic cloves, finely chopped
½ tsp of curry powder
Large pinch of Turmeric
20g of olive oil
1 litre roast chicken gravy, simmering
30g of golden raisins or 8 -10 diced dried apricots
150g of Labneh or full fat Greek yogurt
Few strands of saffron
2 green Serrano chillies, finely chopped
1tsp salt & 8 turns of black pepper
2 spring onions, sliced thinly on the bias
1 fresh lemon zest, microplaned
Juice of half a lemon
1 tbsp of fresh chopped parsley
50g labneh or full fat Greek yogurt
Place the oil into the pan, add the garlic and onion, cook until translucent and add some seasoning.
Add all the spices and cook out for 2 minutes, stirring well.
Add the drained freekeh and then cook out for a minute. Add the raisins or dried apricots, then start to add the simmering stock little by little over the course of 15-18 minutes.
Add the chili and labneh/full fat Greek yoghurt, and cook out for another 5 minutes. Check the seasoning, add the fresh lemon zest & juice, then finish with the chopped parsley.
Place into bowls and top with a dollop of labneh/full fat Greek yoghurt, the sliced spring onions and a little more lemon zest over the top.
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